2 c. bourbon
6 egg yolks
1 1/8 c. granulated sugar
4 c. whipping cream

Pour bourbon into a very large mixing bowl. Stir in sugar. Let sit several hours, preferably overnight. Whip egg yolks until they are a light yellow. Fold into whiskey. Let sit 2 hours. Whip the cream until stiff. Fold into the whiskey-egg mixture. Let sit 1 hour. Serves about 24.